San Severino, Italy

La Pizzeria

Create your own unique pizza / pinsa in no time

The dough is the hard part, and it arrives done. Every base is stretched by hand in Italy and goes from your freezer straight to the oven, so the kitchen only has to top it and bake. Authentic Italian pizza on the menu tonight, without a pizzaiolo on the payroll.

Pizza Margherita by La Pizzeria on a slate board dusted with flour

The house

La Pizzeria makes its dough in San Severino, in the hills of the Marche. Every base is individually stretched and rolled by hand, one at a time, exactly the way a pizzaiolo would do it behind your counter if you had one.

Nothing artificial goes into it. No additives. No colours. No preservatives. What lands in your freezer is honest Italian dough and the work of Italian hands, with the airy, blistered crust to prove it.

That leaves you the part that makes it yours. Take a plain base or a Pinsa Romana straight from frozen, top it the way your menu wants and bake. A pizza with your signature on it reaches the pass in minutes, and nobody in the kitchen had to touch a bag of flour.

Pinsa Romana topped with prosciutto on a dark board — Pinsa Romana, topped with prosciutto

What they make

Plain pizza basesHand stretched in a choice of weights and sizes, ready for your own toppings.
Pinsa Romana15 x 30 cm. Frozen only.
100% Italian AutenticoMade in Italy. Rolled by hand with nothing artificial in the dough.

Ranges change with the season. Ask us for the current list.

Next step

Your pizza. Their dough.

Tell us whether you want round pizza, pinsa or both, and how many covers you do. We will bring a sample base so you can bake it in your own oven before you decide.

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